Chocolate Banana Crepes
The recipe Chocolate Banana Crepes could satisfy your Mediterranean craving in approximately 45 minutes. For 66 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 369 calories, 7g of protein, and 15g of fat. This recipe serves 12. This recipe is liked by 1497 foodies and cooks. This recipe from Barbara Bakes requires milk, bananas, butter, and sugar. Several people really liked this side dish. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Similar recipes include Chocolate Banana Crepes, Warm Chocolate Banana "Crepes, and Chocolate-Banana Filled Crepes.
Servings: 12
Ingredients:
1 1/2 cups all purpose flour
6 bananas
2 tablespoons butter, melted and cooled slightly
Hersehey's Chocolate Spread
2 large eggs
2 cups milk
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla
Equipment:
blender
wax paper
frying pan
oven
Cooking instruction summary:
Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you'd rather, you can strain out any lumps and use immediately.)Heat an 8-inch non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.Spread chocolate spread down the center of each crepe and top with sliced bananas. Roll up and serve with whipped cream and grated chocolate, optional.
Step by step:
1. Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you'd rather, you can strain out any lumps and use immediately.)
2. Heat an 8-inch non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.
3. Spread chocolate spread down the center of each crepe and top with sliced bananas.
4. Roll up and serve with whipped cream and grated chocolate, optional.
Nutrition Information:
covered percent of daily need
